American · Dinner
Carolina pulled pork with red slaw
Pork shoulder rubbed with brown sugar and smoked paprika, smoked low over hickory until it shreds, then tossed in a thin Piedmont-style vinegar-pepper sauce true to Charlotte's Lexington-lean barbecue tradition. Served on a soft bun with tangy red slaw dressed in ketchup and cider vinegar.
$5
20 minsPrep
300 minsCook
320 minsTotal
MediumLevel
Nutrition per serving
702Calories
46.8gProtein
36.4gFat
47.3gCarbs
29.1gSugar
4.6gFiber
2180mgSodium
151mgChol
12.1gSat Fat
980mgPotassium
110mgCalcium
3.4mgIron
1.3mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Pat pork shoulder dry and rub with brown sugar, smoked paprika, salt, black pepper, and cayenne, pressing firmly into the meat.
2
Rest
Let the rubbed pork sit uncovered in the refrigerator for 30 minutes so salt begins drawing moisture to the surface.
3
Smoke
Place pork on a smoker set to 225–250°F with indirect heat, smoking about 5 hours until a probe slides in with no resistance and the internal temperature reaches 195–203°F.
4
Rest
Wrap the smoked pork loosely in foil and let it rest for 20 minutes so the juices redistribute before shredding.
5
Shred
Pull the pork apart into bite-size strands with two forks, discarding large pockets of fat, then combine with warmed apple cider vinegar, hot sauce, brown sugar, and black pepper until coated.
6
Build
Pile the sauced pork onto the toasted bun and top with slaw made from shredded cabbage, ketchup, apple cider vinegar, sugar, and celery seed.
7
Plate
Set the sandwich on a plate with any extra slaw alongside and serve while the pork is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder, bone-in cut trimmed to a single portion
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp cayenne
- 1/2 cup120ml apple cider vinegar
- 2 tsp2 tsp hot sauce
- 22 hamburger bun
- 2 cup2 cup cabbage
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp apple cider vinegar
- 2 tsp2 tsp sugar-white
- 1/4 tsp1/4 tsp celery seed
